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Cooking

Healthy Hemp Hearts – Without a High

Looking for a new, offbeat vegan ingredient to experiment with, or to act as a conversation starter? Well, look no further than hemp hearts or hemp seeds. Often associated with the marijuana plant, they are now finding their way into vegan recipes as a rich source of protein and fibre. Hemp hearts are the edible interior of the seed from the hemp plant. The white, soft things you buy at the shop are actually the “heart” rather than the seed – that …

Cacao Nibs: A Better Way to Enjoy Chocolate?

Most of us have a love-hate relationship with chocolate: love the taste, hate our inability to consume it in healthy quantities. But go back a step in the chocolate-making process and you’ll find something that’s much healthier: cacao nibs. Cacao nibs are fast gaining popularity with health experts and vegan cooks, who tout them as a healthy (and crunchy) alternative to chocolate or cocoa in both savoury and sweet dishes. But first, a little about where cacao nibs come from. …

The Air-Fryer – Healthy or Just “Healthier”?

If you’ve never heard of the air fryer, you may not have realised you’ve been missing out on the must-have appliance of 2019. These high-tech cooking machines fry food to a crispy golden brown by swirling hot air around it rather than dousing it in hot oil. Oil is still involved – you coat the food with it – but the oil itself isn’t what’s cooking the food. You can fry up basically anything that you would normally plop into …

The Rise of Baking Schools in Singapore

Even people who love to cook can find be put off by baking. Some get so frustrated they give up after a failed first attempt. Why is baking so hard for first-timers? Well, it’s more technical than cooking and requires patience and an eye for detail. There’s definitely not as much freedom or room for error when you’re baking a cake compared to, say, spaghetti bolognaise. It can also be intimidating and confusing. Bakers throw around mysterious and fancy-sounding terms, …

Gluten-Free Cooking at Home: Tips and Tricks

Between 0.7 and 1.4 percent of the global population suffers from celiac disease. This disease causes the body to have a severe autoimmune reaction when it’s exposed to gluten, a protein found in grains like wheat, rye, and barley. In addition to the growing population of people with celiac disease, there’s also a high number of people throughout the world who are intolerant to gluten. If you fall into either category or are just a part of the gluten-free movement, chances …

Making Your First Sourdough Loaf, Part Two

In the second of our two-part series, Love Wholesome’s resident recipe tester Jo-ann Huang tells you how to turn a yeast starter into a delicious loaf of sourdough. In our last post, we established beyond a reasonable doubt that sourdough is the king of bread. Wild yeast; a complex, tangy taste; a golden-to-dark-brown crust – what more could you want? Well, for starters, maybe a cheaper option than buying sourdough at an artisanal bakery. So here we are, a handy …